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    Home » Main Dish » Ricotta Basil Ravioli with Tomato Cream Sauce

    Published: Feb 10, 2016 · Modified: Oct 15, 2018 by Desarae

    Ricotta Basil Ravioli with Tomato Cream Sauce

    Jump to Recipe Print Recipe
    Let's be real here for a minute. Life is not always glamorous.

    As much as all of us here at OhSO would love to glitz off to the cozy, new Italian place overlooking Laguna Beach with decor and a menu that's to-die-for, order a pasta dish with the finest ingredients we can't pronounce, then sink back into our plush booths after devouring the most heavenly dessert {this is all sans kids by the way...and remember that part where we didn't have to cook anything?}, life gets in the way.

    Ricotta and Basil Heart Ravioli in bowl with sauce

    Some of us may not get a chance for an amazing evening out with sick kids (I just put mine back to bed with some Motrin and a 101.4 degree temp), husbands studying for finals and the Bar, the expense, or you may decide to save your sanity (and romance) by avoiding the crowds and staying in.

    Homemade ravioli is such a treat, and it is certainly a labor of love. An easy labor of love. This would be fun to do with your partner! Dim the lights, put on your favorite Spotify station, and see where the ravioli takes you...

    ravioli dough ball

    Make your dough, and knead, knead, knead. I mix all the ingredients in a bowl first, then when it finally starts to hold together (after a slow addition of the flour), I take it out of the bowl and begin to knead it on a heavily-floured surface.

    ravioli dough ball on heavily floured surface

    You also must get it very thin. Like as thin as a dime (on the machine, the second-to-last number--2 or a 3). I split my dough and did it two different ways, with a pasta roller and the other by hand, and I honestly felt like they were both relatively easy. For ravioli, you don't want the dough to dry out, because then it's hard to get it to seal. For spaghetti, it's not as big of a deal since it doesn't need to adhere to anything, but here it is. So split your dough into fourths and keep what you're not working with covered. Also, let it rest (covered) before you work with it to really relax the gluten in the dough and make it more loose and pliable.

    Make your delicious, classic ricotta filling and place on perforated raviolis. Dip your finger in water and run it along the edges of the ravioli so that you can seal the edges.

    Ricotta and Basil Heart Ravioli ingredients with flattened ravioli dough

    Lay your second strip over the first, and voila!

    flattened ravioli dough, with filling being placed atop

    Ricotta and Basil Heart Ravioli being made

    Aren't those the cutest little raviolis you ever did see?

    Ricotta and Basil Heart Raviolis laid out, with child's hand reaching for dough

    (Be sure to enter our ravioli stamp giveaway...ends on February 13th!) {GIVEAWAY CLOSED}

    Ricotta and Basil Heart Ravioli sauce being mixed
    Boil your hearts in a large pot of rapidly boiling, salted water for a couple of minutes, whip up your tomato cream sauce, and garnish with parmesan, basil, and of course, amore!
    Ricotta and Basil Heart Ravioli in white bowl
    Ricotta and Basil Heart Ravioli in bowl with sauce being poured over
    close up of Ricotta and Basil Heart Ravioli
    The flavor combination of the cheesy, basil centers with the rich, creamy sauce is out of this world. It's simple at the same time, which can be appreciated on this day devoted to love.
    ♥
     fork cutting into Ricotta and Basil Heart Ravioli

    Ricotta Basil Ravioli and Tomato Cream Sauce

    Garnish with parmesan, basil, and of course, amore!
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Italian
    Prep Time: 1 hour
    Cook Time: 5 minutes
    Total Time: 1 hour 5 minutes
    Servings: 8 adult servings
    Calories: 439kcal
    Author: Kadee & Desarae

    Ingredients

    Homemade Pasta

    • 6 large egg yolks
    • 1 large egg
    • 1 Tablespoon milk
    • 1 ½ Tablespoon olive oil
    • 8 oz. all-purpose flour 1 ¾ c

    Ricotta Basil Filling

    • 1 ½ c fresh ricotta
    • 1 c freshly grated parmesan
    • 1 egg
    • handful of basil torn into pieces
    • ½ Tablespoon salt
    • ½ Tablespoon freshly cracked black pepper
    • ½ Tablespoon nutmeg
    • squeeze of lemon juice

    Tomato Cream Sauce

    • 28 oz. can crushed tomatoes
    • 1 c heavy whipping cream
    • 1 Tablespoon salt
    • ½ Tablespoon sugar
    • ½ Tablespoon baking soda

    Instructions

    • Add egg yolks, egg, milk, olive oil, and most of the flour to a bowl. Stir with a fork until it begins to come together into a shaggy ball. Pour remaining flour onto work surface, and knead ball until it is smooth and elastic. Cover with plastic wrap and let rest at least 30 minutes.
    • Begin pasta sauce by pouring ingredients into saucepan and heat over medium heat, covered, stirring intermittently.
    • For filling, mix all ingredients together in a bowl.
    • Take out and divide dough into four. Work with one section at a time, keeping the rest covered.
    • Roll dough out with floured rolling pin, or use pasta roller to roll dough extremely thin.
    • Working with very thin strips of dough, lightly imprint ravioli stamps onto dough.
    • Place 1 T ricotta filling onto center of each stamp imprint. Dip finger in water and wet edges of raviolis.
    • Lay second strip of very thin pasta dough on top of first strip to cover the ricotta. Gently begin to seal ravioli hearts by pushing on the ricotta filling to force out all excess air, then move towards the edges to seal. Repeat with all raviolis.
    • Use heart stamp to cut out each ravioli.
    • Gently toss in rapidly boiling water, about half of the batch at a time. Boil 2-3 minutes.
    • Serve raviolis with sauce, garnish with parmesan and basil.

    Nutrition

    Calories: 439kcal | Carbohydrates: 33g | Protein: 19g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 258mg | Sodium: 901mg | Potassium: 442mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1215IU | Vitamin C: 9mg | Calcium: 318mg | Iron: 3mg
    Tried this Recipe? Tag me Today!Mention @OhSoDelicioso or tag #ohsodelicioso!
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    Reader Interactions

    Comments

    1. Erin V says

      October 15, 2018 at 11:03 pm

      5 stars
      Have never ventured in making my own pasta- sounds like such a cute date! :)

      Reply
    2. Erin says

      February 17, 2016 at 2:54 pm

      Yum! This looks delicious!

      Reply
      • Stephanie says

        February 18, 2016 at 10:30 pm

        It's always nice to sit down with a bowl of yummy food :)

        Reply
    3. Adri says

      February 11, 2016 at 11:49 am

      Brava! What glorious ravioli! I think everyone loves ravioli, and yours look oh so tempting. And I adore the shot of the little hand.

      Reply
      • Stephanie says

        February 18, 2016 at 10:29 pm

        Thank you Adri! Such a sweet comment!

        Reply

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